Sa chin or sa nuea requires fresh buffalo or beef meat and viscera. The viscera should be boiled. Chili paste mix is the same as that made for phrik lap. Sa chin is often made as a treat for late night or early morning guests at a feast when a pig, cow or buffalo is freshly slaughtered for the occasion. Late night cooking of this dish is referred to as “sa duek”. (Pratan Nanchaisin, personal communication, July 3, 2007; Rattana Phromphichai, 1999, p. 6806)
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